Dinner

As mentioned in the “About” section of my blog, I am of Middle Eastern descent on my mother’s side. I enjoy the richness and the intense flavors of their cuisine. I love experimenting with food in my kitchen. Recently, I created this dish, made with Middle Eastern couscous, chicken thighs and some aromatic spices indigenous to the region. It is so delectable, it makes me want to do the belly dancing. Put on your apron, grab a glass of wine (if you drink) and follow me in Gina’s kitchen.

2) In a large Dutch pan, on medium-high to high heat, cover the bottom of the pan with olive oil. Sear the chicken,3 minutes on each side. Be careful, as there will be some splattering. Set aside. Do a second batch, and repeat. Set aside.
3) In the same pan, saute’ the onions, 2 minutes, garlic, 1 minute, add tomato paste and stir until it caramelizes, another 2 minutes or so. Stir well.
4) Add the couscous, continue stirring for 1 to 2 minutes. Add chicken broth. Layer all the chicken thighs on top, add chickpeas, bell peppers.
5) Bring to a boil. Lower the flame to medium-low, cover and simmer for 30 minutes. It should come out nice and moist. Garnish with parsley.
6) In a serving bowl, place the yogurt, sprinkle with sumac and olive oil to taste. Serve with the meal.

Arabic-Style Belly Dancing Chicken

7 Spices

Couscous

Greek yogurt, Sumac, olive oil

Cook’s notes:
1) The 7Spices contain, coriander, allspice, cloves, nutmeg and other spices as indicated on label.
2) The sumac and 7Spices can be found at Middle-Eastern/Arabic specialty stores.

I hope you have enjoyed this recipe, and will attempt to make this delightful dish.

Recipe developed and created by: Foodiewinelover
Photos taken by Gina Martino Zarcadoolas for Foodiewinelover

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As you know by now, I love eating pasta. It is definitely my favorite starch and one of the most versatile food to prepare. For us South Floridian, it feels like summer already but for most of you, it’s still springtime. The flowers are blooming, and some veggies are in season. It’s Pasta Primavera time, a simple pasta dish made with fresh vegetables in a cream sauce. It’s easy and delicious. You can use any pasta shape of your choice, but today I am using a small farfalle. They’re commonly known as bow-tie, and the meaning stands for butterfly in Italian.

Serves: 6-8 as a main meal Level of difficulty: Easy – It takes about 20 minutes from start to finish depending how fast you prep your ingredients.

1) In a large frying pan, on medium-high heat, heat up olive oil. Sautee onions for 2-3 minutes, add the garlic, and sautee until you smell the beautiful aroma. Set aside.

2) Bring the pasta water to a boil. Add a handful of salt, and cook pasta according to package directions. About 5 minutes or so before the time is up, add the asparagus and cook in the same pot to save time. Before draining, reserve 1/2 cup or so of pasta water.

3) Turn the burner back on with the onions and garlic on low, drop the pasta, season with Italian seasoning and black pepper. Add the tomatoes and asparagus. Slowly incorporate the ricotta, pasta water and basil. Stir well to combine all the ingredients. Garnish with some veggies on top to make it enticing. Drizzle with olive oil. Voila! It’s that easy!

Wine pairing suggestions: Verdicchio , Gavi or a Sauvignon Blanc will work beautifully with this spring dish.

Cook’s Tips

You can use a variety of vegetables such as zucchini, green or red bell peppers. The choice is endless. For a more flavorful version, roast the veggies in the oven, however, keep in mind, this recipe is meant to save you time. Put your own twist on it, and make it your signature dish.

A recipe is to be used as a barometer, if you are on a salt-restricted or low-fat diet, cut back on the salt and use a part-skim ricotta cheese.

Happy Cooking from My Kitchen to Yours,

Recipe by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover

There are literally a thousand ways to make pasta, and I love to create dishes using different pasta shapes. Sometimes, I plan ahead, but there are other times, I try to use whatever I have in the fridge and in the pantry. It’s a bit challenging but it can be fun. I also get inspired while I am shopping, and I see the different ingredients. I start visualizing how I can combine them together in a dish. Today’s recipe is a perfect example of that. I grabbed the ingredients at the grocery store and put them together very quickly. I fed my family, and everyone was smiling while savoring the pasta. Aglio e Olio in Italian means garlic and oil, and traditionally used with spaghetti. I developed this dish, and take full credit for the recipe and the method of cooking.

Serves: 6-8 Level of difficulty: Easy – Medium

Time: from start to finish 35 minutes (fast-paced) allow yourself 45 minutes in total. You will be juggling but you can do it, I promise you. You will have the oven and two burners going at one point. Just pay attention, and do not use your cell phone. (LOL)

Ingredients:

1 – 16 oz pasta Gigi Flowers, (Flora’s Brand) *

1 pint of cherry tomatoes

1/2 lb of pancetta, chopped *

1/3 cup of garlic, chopped

3/4 cup extra virgin olive oil, plus more to drizzle

sea salt and pepper to taste (pepper is optional)

Pinch of crushed red pepper

1 head of broccoli rabe, rough chopped

1/4 cup pasta water (reserve)

1/2 -3/4 Grana Padano cheese for grating *Preparation:

1) Place tomatoes on a tray, season with salt and pepper, drizzle with olive oil. Bake in a pre-heated 425 degree F. oven for 30 -35 minutes. Give them one good stir, at the half-way point.

2) In the meanwhile, bring the salted pasta water to a boil.

3) On another burner, in a very large skillet, over medium-high heat, heat 3 tbsp. olive oil, sautee the pancetta for 2 minutes, add the garlic. Once you smell the aroma, set this pan aside. (away from the burner)

4) The pasta should be in the boiling water by now. 5-7 minutes prior to pasta being done, drop the broccoli rabe in there to avoid using another pot. Check for doneness, and drain the pasta and broccoli rabe. Be sure to reserve some pasta water.

5) Place the large skillet with pancetta and garlic back on the burner on very low flame, drop the rest of the olive oil, the pasta, 1/4 cup pasta water, broccoli rabe, roasted tomatoes, grated cheese. Sprinkle with crushed red pepper. Season with more salt if necessary. Mix well, and serve at once.

Cook’s Tips:

1) Use any short pasta you have in your pantry
2) you can substitute pancetta with bacon
3) Use as much or as little cheese as you want. You can also use a different cheese such as Parmigiano Reggiano, (parmesan)
4) Always cook pasta according to package directions, unless you like it al dente. In that case, deduct 2 minutes from the cooking time. The best way to know if the pasta is cooked to your liking is simply taste it.

As you can see from my notes, pasta is very versatile and can be prepared according to your taste. You can use any meats, pasta shapes or veggies of your choice, and stamp your name on it!

Wine suggestions: Any white wine of your choice. Make sure it’s nicely chilled but not overly so you can taste the aromas of the wine.

Recipe developed by Gina over at Foodiewinelover
Photos: By Gina for Foodiewinelover

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Krystina Kalapothakos is a chef with a Greek soul, as she puts it. She blogs over at Kouzounas Kitchen. Kouzouna is her grandmother’s maiden name, and not to be confused with Kouzina, which means kitchen in Greek. I met her online a little over a year ago, via a Twitter friend. She is the founder of a wonderful group on Facebook called: Foodify. We follow each other on social media, and share each other’s recipes with our audience. Krystina is inspired by her yiayia, (grandma in Greek), who left her legacy, along with some traditional Greek recipes. That’s where Krystina gets her passion for cooking, and baking. She has some delectable recipes on her blog, but recently decided to put together her first cookbook. Although, it’s been a lifelong dream of hers, it took her a little less than 3 months to put it together. I admire her commitment, determination, and love for Greek cuisine. I got a copy of her cookbook, and was pleased with the heartwarming story she shares with us, along with some delightful, and authentic dishes. It didn’t take me long to try her Spanakorizo, Rice with Spinach. I made it in my kitchen, and it was an instant hit with my family. Today, I will share with you, this delicious Greek dish from her newly published cookbook, Back To My Roots, Sharing Recipes From The Villages Of Greece.

Spanakorizo (Spinach & Rice)

Ingredients:

1 pound of fresh spinach (If you are using swiss chard, you can do half swiss chard & half spinach)

1/4 cup olive oil

1 cup chopped fresh onion

1 leek finely chopped

2 garlic cloves finely chopped

1 lemon (reserve juice and zest)

1/4 cup fresh chopped dill

1/4 cup fresh chopped basil

1/4 cup fresh chopped mint

1.5 teaspoon dried Greek oregano

1 cup Basmati rice

3 cups water

1.5 tsp sea salt

1 Pinch ground cumin

1 pinch black pepper

Balsamic Vinegar (Reserve for the finish plate)

Method:

Heat olive oil in large pan over medium heat.

2) Saute onions and leeks until they become translucent. (About 5 minutes.)

6) Reduce the heat, and place the lid over the pan. Let the rice cook for approximately 20 minutes.

7) When the mixture has cooled, stir in the lemon juice and balsamic vinegar.

Enjoy with some fresh Feta over the top.

I highly recommend this cookbook, and Krystina is in the process of getting it on Amazon. In the meanwhile, if you are interested in owning one, please email her, at kouzounaslive@gmail.com, write “cookbook” under subject, and she will get back to you. This would make a lovely Christmas, Hanukkah, or birthday gift.

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With today’s busy lives, people are pressed for time, and need quick and easy recipes for weeknight meals. These Chicken Lettuce Wraps take no time, and are delightful. This is my creation, and I am happy to share my passion in the kitchen with all of you.

Add chicken, stir fry for 5 minutes. Add soy sauce, Cayenne pepper, carrots, salt, fry while stirring for another 5-7 minutes, or until chicken is cooked through. (Do not attempt to taste unless you are certain chicken is cooked, and has an opaque color)

Fill the lettuce with the chicken and serve with a peanut, soy or any sauce of your choice. Serve with brown or white rice on the side for a complete meal. Try this easy and delicious meal, and your family will appreciate your love for them, through your cooking.

This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms. The recipe was developed, and written by Mario Batali. I have followed his method, and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bow-ties, but it literally means, butterflies in Italian. You can also use other short pastas, such as Rotini, corkscrew-shaped as shown on my featured image. They both work well, and absorb the sauce nicely. It’s always a big hit in my kitchen, and perfect for feeding a small crowd. The name of the original recipe is: Farfalle Abruzzese With Veal, Porcini and Spinach. Mario brilliantly combines veal, double concentrated tomato paste, and porcini mushrooms to create this culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce has simmered for hours.

Farfalle Abruzzese with Veal, Porcini and Spinach

Excerpted from “Molto Batali” (ecco, 2011)

Serves 8 to 10 as a first course, 6 as a main
Level of difficulty – medium

1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a fine-mesh sieve, and set it aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add the veal and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Then add the wine and 1 cup of the strained porcini soaking liquid, and cook for 5 minutes, until the wine has almost completely evaporated. Add the tomato sauce and reduce the heat to a very low simmer.

3. Bring 8 quarts of water to a boil in a large spaghetti pot, and add 2 tablespoons salt.

4. Drop the farfalle into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle ¼ cup of the cooking water into the veal mixture. Stir the baby spinach into the veal mixture.

5. Drain the pasta in a colander, and add it to the veal mixture. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with the grated pecorino on the side.

From “Molto Batali”

* You can find the double concentrated tomato paste at Italian specialty stores. If not, use 1/2 cup of regular tomato paste, but remember, the secret is to caramelize it on high flame to obtain that deep rust color. (My notes)

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I know what you’re thinking! Is she out of her mind to do all that work. Ok, I got some “splainin” to do. When I don’t cook during the weeknight, I feel like I let my family down, because they enjoy my cooking for the most part. I had class one day, and by the time I got home, I looked at the chicken cutlets, and said to myself, what am I going to do with them? I decided, I wasn’t going to cook, and order in. That’s what we did. The next day, I still had to come up with an idea for the chicken. I wanted to dress it up, and make up for not cooking the night before. I found an eggplant in my veggie bin, had plenty of eggs, olive oil, and seasoned breadcrumbs. The lightbulb went on in my head, how about making a Chicken & Eggplant Parmigiana combo. It was crazy but I had my mind-set on it. I normally make eggplant parm or chicken parm separately, but this time, I decided to combine them. This dish was a big hit, and when I saw the smile on my family’s face, I knew I had redeemed myself. I must admit, I was happy with the result. Of course, my kitchen was a mess, but it was worth all the work. I suggest you make this on the weekend when you have some time to spare, and I promise you, your family will adore you for it.

This is a recipe that I created in My Kitchen, and I’m excited to share it with all of you.

Serves: 4-6
Level of difficulty: Medium-difficult
Total time from start to finish: 1 hour and 20 minutes

Ingredients: (1st set)

1.25 – 1.5 lb. chicken cutlets (thinly sliced)

1 eggplant, sliced

3 eggs, beaten

Lots of seasoned breadcrumbs

Lots of extra virgin olive oil, or regular olive oil

1/2 lb. fresh Mozzarella, sliced

Pecorino Romano or Parmigiano Reggiano cheese, grated

Salt and pepper to taste

Preparation:

1) Season eggplant with salt and pepper, let it sit for at least 10-minutes. Dip the eggplant in eggs, then hold it for a second to remove any excess, drench in seasoned breadcrumbs. (always shake of excess) . Do it one at a time, (eggs, +breadcrumbs) Place them on a dish. Time to pan-fry them.

2) On medium-high heat, cover the bottom of a large pan with olive oil, pan fry the eggplants in a single layer, 3 minutes on one side, and 3 minutes on the other side. Remove, and repeat the same method over. It’s ok, if oil is a little dirty, add more oil, if necessary. Set the eggplant aside. If you feel like the burner is too hot, just lower the heat a little.

Ingredients for the sauce:

1 large can of whole tomatoes, (San Marzano)

4 garlic cloves, chopped

1 large basil leaf, torn

Salt & Pepper to taste

1/4 cup or so of extra virgin olive oil

Preparation:

1) In a medium-sized saucepan, on medium-high heat, heat up the oil, sauté the garlic for a minute or so. Add the tomatoes, and crush them using a potato masher. You can also use your hands to crush them before putting them in the pot. Drop the basil, season with salt and pepper, and simmer for about 15 minutes. While the sauce is simmering on low, you will be preparing the chicken.

2) Season chicken with salt and pepper, dip in eggs, and seasoned breadcrumbs, set aside. In the meanwhile, clean up the pan you fried the eggplant in, (just drain old oil, and wipe clean with a paper towel. Start with some fresh olive oil. You will be using the same method as the eggplant. Pan fry for 2 minutes on one side, and 1 minute on other side. Do not taste the chicken at this point, as it may not be fully cooked. It will finish cooking in the oven. Work in batches, then repeat the same process over.

3) By this time, the eggplant, the sauce and the chicken are ready to be assembled in a large casserole baking dish. Spread some sauce on the bottom of dish, arrange the chicken, (as much as you can fit) add some sauce, grated cheese, Mozzarella, layer with eggplant, and repeat. You may end up with an extra piece or two of chicken, just fit them somewhere, it doesn’t have to be perfect. You are not building a house, LOL! Finish with Mozzarella on top.

4) Bake in a 375 degree F. oven for 15 minutes and broil for 5 minutes.

Tip: Always make sure oil is hot before frying, otherwise, the eggplant will come out soggy and drenched in oil.

I hope you will try this delicious dish. If you are on a budget, you do not have to use expensive brands. Any canned tomatoes will do the job, and some regular parmesan cheese. If fresh mozzarella is too expensive, just use the packaged ones.

Pairing suggestions: A lovely Chianti, Rosso di Montalcino, Vino Nobile, or a Montepulciano d’Abruzzo. You can find the last one reasonably priced. They are all Italian wines, as I like to pair the cuisine and the wines from the same country together. Sometimes, it can even be broken down by region, especially in Italian cooking, where many dishes are very regional. Ideally, you would pair the dish with a wine from the same region.

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I recently got the Ultimate Mediterranean Diet Cookbook, by Amy Riolo. She is an award-winning writer, well-educated, and a distinguished chef who’s passionate about cooking and preserving the authenticity in traditional recipes. Amy is multilingual, and has lived and worked in many places in the Mediterranean region including Italy, where she immersed herself in the culture and reap the benefits of its healthful lifestyle. She is a culture expert, and very knowledgable in global cuisines and traditions. In addition to her amazing talent, she is beautiful and has a contagious smile. I have been following her on all her social media outlets, and I always take joy in all her food posts and videos. When I found out about her book, I couldn’t wait to get a copy. I’ve enjoyed her delectable, easy-to-read recipes, everything is made fresh and on the healthy side. I also love the captivating and vibrant food photography . Every recipe has a cultural tip on the Mediterranean tradition. In the book, Amy explained that she learned that food was not just something to fill our stomachs, but a powerful tool that affected our moods, daily lives, holidays, and wellbeing. She points out that food in that region is also used as medicine, and the Mediterranean diet is not just a diet, it is a lifestyle. It’s a combination of a healthy diet rich in grains, fruits, vegetables, olive oils, fish, lean meats, daily and social activities. Amy also recommends to eat meals together with loved ones whenever possible. She encourages you to maintain a healthy diet on a daily basis, and to save the “bad food” for special occasions. I made her Citrus-Marinated Scallops and they came out delicious. I served them with a side of roasted butternut squash, and couscous. The recipe I am sharing with you today is an excerpt from The Ultimate Mediterranean Diet Cookbook by Amy Riolo.

This delicious and impressive dish can be cooked in minutes and served as an appetizer or main course. These scallops also taste great when tossed into a salad or pasta, rice, and other grain-based dishes.

Yield: 4 servings

Ingredients:

Juice and zest of 2 lemons

1/4 cup (60 ml) extra-virgin olive oil

Unrefined sea salt or salt, to taste

Freshly ground black pepper, to taste

1 clove garlic, minced

1.5 pounds (680 g) dry scallops, side muscle removedPreparation:

In a large shallow bowl or baking dish, combine the lemon juice and zest, olive oil, salt, pepper, and garlic. Mix well to combine. Add the scallops to the marinade; cover and refrigerate 1 hour. Heat a large skillet over medium-high heat. Drain the scallops and place them in skillet. Cook 4 to 5 minutes per side, until cooked through.

Mediterranean Tradition

All throughout the region, scallops are increasingly being enjoyed raw in beautiful carpaccios. To make a carpaccio, simply place the scallops on a baking sheet lined with wax paper. Cover with plastic wrap and place in the freezer for at least 1 hour. When the scallops are almost hard, remove them from the freezer and with sharp filleting knife, carefully cut the scallops widthwise into paper-thin slices. Place them on a platter. Drizzle with a vinaigrette and serve with greens.

I hope you enjoyed my book review, and the delicious scallop recipe. If you are a health “nut”, I highly recommend this cookbook. Amy Riolo is an advocate for healthy cooking with the freshest of ingredients. To obtain the book, just click on the link, The Ultimate Mediterranean Diet Cookbook.

“Amy Riolo has created an authentic, yet accessible, guide to eating the Mediterranean diet as it is meant to be eaten. This book captures the Mediterranean essence with delicious recipes form a cuisine that is accessible, flavorful, and nutritionally sound.” Lidia Bastianich, LidiasItaly.com

This lovely book will make a nice addition to your collection of cookbooks, or a nice gift for someone who loves to cook.

Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight. Generally, Blue Crab are used, and they are indigenous to the state of Maryland. They are famous for their crab cakes. My family gave my Maryland style crab cakes rave reviews, and I am happy to share my version with all of you.

Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 crab cakes. This recipe can be divided in half to serve about 3-4

2) In a large bowl, combine crabmeat and all the remaining ingredients. Add the veggies, and mix well. Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.

3) Heat up enough olive oil to cover the bottom of a large pan, on medium high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula and the aid of a fork, cook on the other side for 2 minutes. Remove promptly. Repeat. You can also broil them for a healthier version.

I served them with a rémoulade sauce which consist of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.

I also made a beautiful beet salad with field greens to go with it. I hope, you will give this recipe a try. Your family will love you for it.

Middle Eastern Couscous With Clams & Scallops. This is an adaptation of Doreen Colondres’s culinary creation from La Cocina No Muerde, which translates, The Kitchen Doesn’t Bite. Doreen is a celebrity chef, of Puerto Rican descent, and is very proud of her heritage. She has appeared in many television shows across the globe. Doreen is often featured on the widely popular morning show, Despierta America, which can be seen on the Latin channel, Univision. I had the pleasure of meeting her in a wine class, and have kept in touch ever since. Despite her busy schedule, she found the time to make me and our circle of friends, this delicious dish. She inspired me to recreate it in My Kitchen.

Servings: 6-8 Difficulty: Easy – Medium

Ingredients:

1 lb. Middle Eastern Couscous, can be found at your local grocery, or specialty stores.

3 tbsp. olive oil

1 small red onion, sliced

4-6 garlic cloves, chopped

1/2 pint grape tomatoes

1.5 tsp. paprika

4 cups chicken broth, low sodium

1/2 cup of dry white wine

Salt & pepper to taste

18 cherrystone clams *

1/2 lb. bay scallops

Parsley for garnish

Preparation:

1) In a large skillet, on medium-high heat, heat up the olive oil. Sautee’ the onions for couple minutes, then the garlic for 1 minute. Add tomatoes, cook for 2 minutes. (If you have time, you can roast the tomatoes in the oven with olive oil to obtain a nice caramelization, prior to using them in this dish).

3) Add clams and scallops. Cover and simmer for an additional 10 minutes. It should come out moist, just like you see it in the featured picture. Plate it and sprinkle the parsley on top. This is an amazing dish that is sure to please all seafood lovers.

* I prefer using the little neck clams, as they are tastier, but my grocery store didn’t carry them that day. Use two dozen of them, since they are smaller.

The variety of white wines you can use to pair with this dish is endless. I recommend a Vinho Verde or a nice white Rioja. The choice is yours, just make sure the wine is nicely chilled.